“A traditional terrine is something slightly different to what we as South Africans understand”, says La Motte’s Culinary spokesperson and Food Historian, Hetta van Deventer-Terblanche. “Most of us think of a terrine as a cold dish set with gelatine or jelly, but a terrine actually has more in common with a pâté!” Hetta shares this...

Breakfast in Bed is a traditional way to celebrate and we are all for tradition! But you can give your menu a deluxe makeover with duck eggs, truffle oil and La Motte Méthode Cap Classique... Let’s start with the fizz. Champagne and its South African interpretation, Méthode Cap Classique, are usually made from Chardonnay and...

“A Soufflé (French: [su.fle]) is a baked egg-based dish that originated in the early eighteenth century in France. It is made with egg-yolks and beaten egg-whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler,...

Although most of us will remember our grandmother’s recipe, rice and sago puddings are still made today. These desserts were often served with moskonfyt (must jam), honey or sugarbush syrup, but most of the time, as it is the case today, they were served with custard. Try this recipe from our Cape Winelands Cuisine Cookbook...

Recently awarded as the winner in the Drinks International Wine Tourism Awards for the category Best Food and Wine Matching Experience for the third time, the exceptional food and wine experience presented byLa Motte Wine Estate needs little introduction. One of the central elements in this comprehensive offering is the Friday morning Food and Wine...

With food and wine pairings at the order of the day on blog posts and as an activity on wine estates and in restaurants, many of us know that finding the perfect food and wine combination is about more than white wine with fish and red wine with steak. The way the dish is cooked,...

Celebrating the most important time of year on a wine farm, we invite guests to participate in the excitement and energy of the 2016 harvest with a Harvest Tour and Tasting. Join in the harvest experiences with a vineyard tour presented by a well-informed Wine Ambassador introducing the various varieties and explaining the harvest practices...

Dinner at Pierneef à La Motte Restaurant is a fine-dining affair and on Thursday, Friday and Saturday evenings, when the restaurant is open for dinner, guests are invited to a five-course tasting menu of the restaurant’s special focus: Cape Winelands Cuisine. Chef Michelle Theron offers an exceptional and creative interpretation of seasonal produce and carefully...

“A family who eats together, stays together” This well-known expression has never been so important. The world has changed and sitting down to breakfast, lunch or dinner is not such an easy thing to do! Often families rush off to work and school in the mornings, grabbing some fruit or eating porridge on the run....

Chef Michelle Theron and Ricardo Slawers from the Pierneef à La Motte bakery share a recipe for a delicious harvest-inspired focaccia – perfect for this time of year! A firm favourite of guests to the estate, this Italian-style flatbread is ideal on its own or when dipped into olive oil. Quite easy to make, it...